Asian Eggplant Dip - cooking recipe

Ingredients

1 large eggplant
2 cloves garlic
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
1 Tbsp. minced fresh ginger
1 Tbsp. sesame oil
1 Tbsp. minced fresh cilantro
1/2 tsp. crushed dried hot red chiles (optional)

Preparation

Cut off eggplant stem. Rinse.
Pierce eggplant in 12 places with a fork.
Set in baking pan at 350\u00b0 for 1 hour in oven until sagging.
Cool and peel.
Put everything in blender. Serve at room temperature.